| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Fat-free |
16 |
Servings |
INGREDIENTS
|
|
Non-Stick cooking spray |
| 1 2/3 |
c |
Flour |
| 2/3 |
c |
Sugar |
| 1/4 |
c |
Nonfat dry milk |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Pumpkin pie spice |
| 1/2 |
c |
Raisins |
| 2 |
|
Egg whites |
| 1 |
c |
Canned solid-pack pumpkin |
| 1/3 |
c |
Karo light or dark corn syrup |
| 1/3 |
c |
Orange juice |
|
|
Fat Free Yogurt Cream Sauce (recipe follows), optional |
INSTRUCTIONS
Spray 9-inch square baking pan with cooking spray. In large bowl combine
dry ingredients and raisins. In med bowl combine remaining ingred. Add to
dry ingred; stir til smooth. Pour into prepared pan. Bake in 350 degree
oven 35 minutes or until toothpick inserted in center comes out clean. Cool
in pan on wire rack. If desired, serve with Fat Free Yogurt Cream Sauce.
Makes 16 servings.
Fat-Free Yogurt Cream Sauce: Line strainer with paper coffee filter or
cheesecloth layers. Add 1 cup nonfat vanilla yogurt; set over a bowl and
refrigerate 4 hours. Discard drained liquid. Combine thickened yogurt and
1/2 cup sifted confectioners sugar; stir until smooth. Makes about 1/2 cup.
Each serving (without sauce) provides; 0 g total ft, 0 mg cholesterol, w
130 Calories, 3 g protein, 29 g carbohydrate, 150 mg sodium. Submitted By
RHOMMEL <RHOMMEL@IX.NETCOM.COM> On WED, 15 NOV 1995 172444 ~0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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